If you eat chicken and like food, you probably like Fried Chicken. You probably love Fried Chicken! But you probably don’t want to use an entire day’s worth of Points on a single piece of chicken. Or lose the ability to button your jeans for the remainder of the weekend. It’s good and all, but not that good. Especially now that you can make this Oven Fried Chicken!
Fried Chicken and Oven Fried Chicken (mostly Bisquick or Cornflake) were staples in our house growing up. They were in heavy rotation, maybe even once a week. When my husband came into my family, he got turned onto Cornflake Chicken as well but it never quite did it for him like real Fried Chicken. Don’t get me wrong, Cornflake Chicken is good but it doesn’t have quite the right crunchy crust.
I knew I needed to keep experimenting and looking for the perfect solution. A recipe that would satisfy my hubby’s Fried Chicken cravings but not be deep fried, that would be easy enough to throw together for a weeknight dinner and would use clean ingredients.
We were doing a couple variations on Bran Flake Oven Fried Chicken last summer and while we liked that better than Cornflake Chicken, we just weren’t quite there yet. Until I found an old Cook’s Illustrated from 1999 that discussed Oven Fried Chicken technology and made a recommendation for using Melba Toast. The Corn Flake wasn’t quite crispy enough and the Bran Flake was just always too sweet. Enter Melba Toast.
Cook’s Illustrated broke down every possible cracker combo in their article and with Melba Toast a clear winner, I knew I needed to try it with my mom’s Cornflake Chicken spice mix.
And we have a serious winner! If you crave Fried Chicken, you HAVE TO MAKE THIS! It’s that good. Yes, I did leave my caps lock on that long. Make it (and let me know how you like it)!
NOTES:
- If you want to start making crispy things in your oven that are not fried but sort of taste like it, you need to buy these cooling racks. Even though they are called cooling racks, I use them for cooking/baking. Air circulates all around the food allowing it to get crisp instead of soggy.
- Yes, you can make this with all legs, thighs, breasts or any combo of the above. But if you go with a whole chicken, make sure to ask the Butcher to remove the skin and cut it into 8 pieces (2 breasts, 2 thighs, 2 legs and 2 wings). This is a major time saver!
Did you make this recipe? Please give it a star rating below!
The Only Oven Fried Chicken Recipe You Need!
- 1 whole organic chicken cut up into 8 pieces, skin removed
- 5 ounce box Classic Melba Toast crushed
- 1 tablespoon kosher salt
- 3/4 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 3/4 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 cup light mayonnaise
- 1 tablespoon Dijon mustard
- non stick cooking spray or oil mister
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Start by lining a baking sheet with tin foil and place cooking rack on top. Lightly spray cooking rack with non stick cooking spray.
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Now, lets crush the Melba Toast. If you are a patient person and want the best possible results, place the Melba Toast in a large ziploc bag and use a rolling pin to crush it. If you are crunched for time or slightly impatient like me, throw it in the food processor. Help the process a bit by crushing it in the package before tossing into the food processor bowl. You do NOT want the Melba Toast to be completely pulverized. Leave some little pebbles and texture for maximum crispy crunch!
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Add in salt, pepper, cayenne, paprika, garlic powder and oregano. Pulse a couple more times.
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Combine Dijon and light mayo in a shallow dish.
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Get an assembly line ready: chicken, a shallow dish or plate with mayo mixture, Melba crumbs and lined baking sheet.
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Coat one piece of chicken at a time with mayo mixture (just enough to lightly coat) and press into Melba toast crumbs, making sure the chicken is evenly coated. Repeat until all chicken is coated.
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Use an oil mister or non stick cooking spray to lightly spray each piece of chicken.
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Preheat oven to 400F. Place oven rack in upper middle position. Cook for 60 minutes, rotating the baking sheet one time at 30 minutes. Remove and allow to cool for 10 to 15 minutes. Serve and Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Mandi Trumpp says
I just made this oven fried chicken for my family and it is hands down the Best chicken we have ever had!!! So easy to make and so flavorful!!! I’m already making plans to serve this for company!!
EverydayMaven says
That is fantastic – so glad you loved it!!! 🙂
Katy says
This was great, thanks for sharing! My only issue was that the edges of my chicken breasts got a little dry and chewy– I am assuming I be more generous with the spray? Looking forward to trying the detox salad, just bought some flax oil, which I’ve never cooked with before. Do you have any thoughts about substitutions for the parsley? I love fresh herbs, but am not much of a parsley gal.
EverydayMaven says
Great Katy! I would say either be more generous with the spray or maybe check them 5 minutes earlier since chicken breasts can dry out. How about cilantro instead of the parsley? Or Dill!
Nico says
The link to the “cooling” racks used seems to be broken. Could you please provide a brand or place to purchase them. I think they might be just what i need to make oven fries and of course this recipe!! thanks
EverydayMaven says
Sorry about that Nico I thought I fixed it earlier. Here you go! CIA Master’s Collection cooling / baking racks.
Amanda says
This recipe is an absolute must try – I am always looking for healthier recipes to replace deep fried things where possible so I am delighted to have come across this!
Thanks so much for sharing.
EverydayMaven says
Thanks Amanda – I hope you love it!!
Shelby says
This recipe looks delish, I hope I can find those crackers. I wanted to know which cooling racks you use, the link did not open for me. Thanks
EverydayMaven says
Hi Shelby! Sorry about that – I think it’s fixed. The racks I use are by CIA baking / cooling racks.
Cindy @ Once Upon a Loaf says
I haven’t made fried chicken in a coon’s age and frankly, I’m intimidated by it! Should I admit that? This looks like a winner. Evernoted. And congrats on your Fitterati nomination! I will vote for you.
EverydayMaven says
Hi Cindy – Thanks for stopping by! I am intimidated by yeast dough and bread baking so we are even! 😉 Try this though – it is really easy and sooo good!
Buffie says
Im am definitely going to try this. How would croutons do with this? Bookmarking this recipe.
EverydayMaven says
Hi Buffie! I think the croutons will become too pulverized and wind up more like the Cornflake chicken. Try to get the Melba if you want that crispy, crunchy coating!
Joanne says
I just forwarded this to my mom! she needs in this in her repertoire, for sure!
EverydayMaven says
Awesome Joanne – I hope she loves it as much as we do 🙂
Jenn Erickson/Rook No. 17 says
You have my vote!
I discovered your blog a few weeks ago, when I was browsing for blogs with WW recipes (after joining WW). I enjoy getting your daily emails, and love your recipes!
Pinning this recipe to my “Slimmed Down Recipes” board.
Cheers!
Jenn/Rook No. 17
EverydayMaven says
Hi Jenn! Thanks so much and thanks for stopping by! Good luck with WW 🙂
Amy says
I want to make this tonight!!! I have tenders defrosted and whole grain Melba, does this work?
EverydayMaven says
I will tell you that I did try the whole grain Melba and it wasn’t *as good* as the Classic but I still think it will be YUMMY! Do you have the cooling racks to elevate the tenders so they get nice and crispy? OK, I ‘m coming over 😉
Amy says
LOL, OH HOW I WISH YOU COULD!!!!!!! I would love to be cooking in the kitchen side by side with my favorite cuz!!! xoxox
Ummm, I don’t have those racks but I do have a metal cookie rack can I do something to kind of construct it to get the same results?? COME OVER PLEASR?!!!!! ;D
And I’m assuming I cook less time since they are boneless tenders, but how long? 30 minutes?
Help!
😉
EverydayMaven says
Shoot the time difference killed this – sorry! I hope it came out great. I would say 25 to 35 for boneless tenders and a metal cookie rack (as long as its oven safe) is great.
Amy says
That’s ok, I waited for you. It gave me the night off;) Yes definitely oven safe. I can’t wait to try it tomorrow!!! Thanks cuz! xoxoxo
EverydayMaven says
Cool! Let me know how the tenders come out 🙂
Amy says
Oh Alyssa, even my picky family loved it! So good! This will definitely be going on the rotation! xoxo
EverydayMaven says
So glad you all loved it!